*  Exported from  MasterCook  *

                          Spiced Chick-Pea Salad

Recipe By     : David Rosengarten
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Dried Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried chick-peas -- soaked overnight in
                        Cold water
                        Zest of 1 lemon -- julienned
   2                    Red bell peppers
   2                    Green bell peppers
     1/2  cup           Vegetable oil
  12                    Garlic cloves -- finely minced
   4      teaspoons     Ground cumin
   1      teaspoon      Ground fenugreek
   1      teaspoon      Turmeric
     1/2  teaspoon      Ground cloves
   2 1/2  tablespoons   Tomato paste
   4                    Shallots -- finely minced
     1/2  teaspoon      Finely-minced serrano chile
   3      tablespoons   Lemon juice
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Lemon slice -- for garnish
                        Bird pepper -- fanned, for garnish

   Simmer chick-peas in water, to cover for 30 minutes, or until tender.  Drain, reserving 1 cup of cooking liquid.
   Blanch lemon zest in boiling water for 1 minute.  Drain and pat dry.
   Roast bell peppers under broiler or over a gas flame until blackened on all sides.  Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins.  Peel, seed and stem peppers and cut into julienne strips.
   Heat oil in a saute pan, add garlic and saute 1 minute, stirring.  Add spices and saute 1 minute, stirring.  Add tomato paste and reserved chick-pea water.  Bring to a boil and simmer 5 minutes.  Pour spiced sauce over chick-peas.  Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon.  Season to taste with salt and pepper and toss well to mix.  Set aside for 1 hour at room temperature to marinate.
   To serve, drizzle with reserved lemon juice and garnish with lemon and pepper.
   This recipe yields 4 appetizer servings.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4763 broadcast 05-01-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     05-06-1998



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